1/2 stick (2 oz) 50 g butter
2/3 cup (130 g) caster sugar (superfine granulated)
280 g (9 oz) curd cheese, sieved
2 eggs, separated
1/2 cup (60 g) 2 oz ground almonds
60 g (2 oz) 1/3 cup fine semolina
juice and grated peel of 1 small lemon
icing sugar (confectioners sugar)
2/3 cup (130 g) caster sugar (superfine granulated)
280 g (9 oz) curd cheese, sieved
2 eggs, separated
1/2 cup (60 g) 2 oz ground almonds
60 g (2 oz) 1/3 cup fine semolina
juice and grated peel of 1 small lemon
icing sugar (confectioners sugar)
method
1. Preheat oven to 190°C (375°F) Gas 5.
2. Butter a 20 cm (8 in) cake tin and dust out with flour.
3. In a large bowl, cream butter, sugar and cheese until soft and fluffy.
4. Beat egg yolks into mixture, then fold in almonds, semolina and lemon juice and peel.
5. In a separate bowl, whisk egg whites stiffly and carefully fold into the cheese mixture.
6. Turn mixture into prepared tin and bake in the oven for about 50 minutes, until golden brown and springy to touch.
7. Cool for 20 minutes in tin, then turn out and dust with icing sugar.
2. Butter a 20 cm (8 in) cake tin and dust out with flour.
3. In a large bowl, cream butter, sugar and cheese until soft and fluffy.
4. Beat egg yolks into mixture, then fold in almonds, semolina and lemon juice and peel.
5. In a separate bowl, whisk egg whites stiffly and carefully fold into the cheese mixture.
6. Turn mixture into prepared tin and bake in the oven for about 50 minutes, until golden brown and springy to touch.
7. Cool for 20 minutes in tin, then turn out and dust with icing sugar.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
